Friday, September 24, 2010


By: Melissa Collins
1/2 onion finely chopped
2 cloves of garlic
1 c. tomato puree
2 Tbsp. olive oil, divided
1 small eggplant
1 small zucchini
1 small yellow squash
3-4 mushrooms (optional)
1-2 tomatoes
salt and pepper
thyme (ground)
parchment paper

Pour tomato puree on bottom of dutch oven or baking dish. Add onions, garlic, salt and pepper to tomato puree. Mix in 1 Tb. oil.

Slice eggplant, yellow squash, zucchini, and tomato thinly (same for mushrooms if using). Alternate the slices and place around the dutch oven starting out and working in. Coat with last Tbsp. of oil and add thyme to taste.

Bake at 375 degrees for 45-55 minutes with a piece of parchment paper, cut to fit, on top.

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